Thursday, October 14, 2010

Recipe Of The Day: Lobster Quesadilla w/ Tropical Fruit Salsa

This morning was quiet, the skies were clear and all I could think about was Lobster. Does that make me sick person? Anyways I think that taking an entirely different approach to things we have become beyond bored with is the only way to spice up ones life. Oftentimes people feel that because something is easy or not out of the ordinary for their daily routine, they mustn’t change a thing about their actions. We at The Supreme Plate feel that when life becomes to routine whether good or bad, something must be done to change the situation before it becomes stale. No this isn’t some prophetic, retrospective look into our lives, but more a look at a simple Culinary staple that has provided us with many great memories around the world, The Quesadilla.  Making a slight change in the ingredients someone incorporates into a Quesadilla can provide that “Moment of Clarity” if you will as to how amazing something so easy and mundane can be with a bit of ingenuity.
We added some fresh Lobster, an amazing Tropical Fruit Salsa and went for broke this morning, and here is what we created.
Enjoy (because if you don’t, your Crazy!)

1 TBS olive oil
1 ½ cups diced red pepper, plus 1 cup for garnish
1 ½ cups diced green pepper
1 cup diced red onion
1 tsp ground cumin
¼ tsp cayenne pepper
12 ounces roughly chopped fresh cooked lobster meat
3 cups shredded Monterey Jack cheese
4 ounces chopped jalapenos, without seeds, or to taste
12 (6-inch) flour tortillas
1 cup sliced green onion, for garnish
8 TBS sour cream, for garnish
6 pineapple tops, for garnish

Tropical Fruit Salsa, recipe follows
In a large skillet, heat the oil over medium-high heat.
Add 1 ½ cups red peppers, the green peppers, onion, cumin, and cayenne pepper.
Cook until the vegetables are tender, but still firm, about 7 to 8 minutes.
Remove from the heat and cool.
In a medium bowl, mix the lobster meat, cheese, Jalapenos, salt, and cooled pepper mixture.
Divide the mixture into 6 portions.
Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
Heat a grill or large skillet over medium heat and film the bottom with some of the butter.
Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes.
Repeat with remaining butter and quesadillas.
Cut quesadillas into wedges.
Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top.
 Serve immediately with Tropical Fruit Salsa.

Tropical Fruit Salsa:
1 cup diced mango
1 cup diced papaya
1 cup diced pineapple
3 tablespoons chopped cilantro leaves
¼ cup diced red onion
¼ cup diced red pepper
¼ cup honey
2 TBS lime juice
In a medium bowl, combine all ingredients and mix well.
Refrigerate for 45 minutes to 1 hour before serving.
Yield: about 3 cups

No comments:

Post a Comment